"The lady that we get our duck eggs from, she has a mulberry tree, so she is sending her 12-year-old daughter up into the mulberry tree twice a week."
What is South Florida cuisine? It’s a question loaded with debate from different viewpoints, histories and ethnicities. It’s what makes the region so interesting.
But no chef has a better handle on the ingredients that come out of South Florida soil and seawater than Jimmy Everett, the owner of Boynton Beach restaurant Driftwood and a native who grew up fishing on area waterways. Combining local ingredients and preparing them in a thoughtful way is what he does best.
Those skills will be on display at Driftwood’s second annual Locals Dinner on Monday, May 19, a multicourse, communal dinner that celebrates the end of the traditional South Florida harvest season and showcases the bounty that the region’s farmers, fishers and producers have to offer.
Read more at the South Florida Sun-Sentinel